Food

wild garlic, hazelnuts, pine nuts, lemon zest, olive oil, lemon juice, salt and pepper, pecorino or parmesan

I noticed that the early wild garlic is pretty punchy and the later leaves can get a bit insipid.

So if you pick now, you may need less.
Cheaper alternatives to pine nuts (or any nuts for that matter) are sunflower seeds

I made a vegan riff on this recently with my haul and it was delicious:

https://www.finefoodspecialist.co.uk/drogos-kitchen/wild-garlic-spanakopita